Curried Coconut Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 1 | teaspoon |
curry powder
|
|
| ¼ | cup |
water
|
|
| 3 | cups |
milk
|
|
| 1 | cup |
coconut
flaked |
*
|
| 2 | each |
cloves
whole |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | x |
coconut
toasted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
chopped |
|
| 5 | ml |
curry powder
|
|
| 59 | ml |
water
|
|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
coconut
flaked |
*
|
| 2 | each |
cloves
whole |
*
|
| 2.5 | ml |
salt
|
|
| 2 | each |
egg yolks
beaten |
*
|
| 1 | x |
coconut
toasted, optional |
*
|
Directions
In 2 quart saucepan cook onion and curry powder in water until onion is tender.
Stir in milk, coconut, cloves, and salt.
Simmer, covered, for 15 minutes.
Strain mixture through a sieve.
Stir about 1 cup of the hot milk mixture into the egg yolks.
Return to remaining milk mixture in saucepan.
Cook and stir about 2 minutes or until mixture thickens slightly.
Remove from heat; cover and chill.
Garnish each serving with toasted coconut if desired.
